Watermelon Salad, Dressing and Cheesy muffins

melonA bit of lockdown colour for lunch.  Speedily added because I have posted this on my blog and Mats is about to have a maths test on my computer!

Feta Cheese (barrel aged has a more subtle flavour)
Black Olives
Black pepper

1 tsp Dijon mustard
1 clove crushed garlic
60mls white balsamic vinegar or white wine vinegar
120mls rapeseed oil or virgin olive oil

Cheesy Muffins
180g cream cheese
125g cheddar cheese
80g unsalted butter
2 eggs
160g oats
80g almond flour or ground almonds (the latter are courser)
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp Dijon mustard
1/2 tsp paprika

  1.  Preheat the oven to 180ºC
  2.  Mix the wet ingredients together
  3.  Combine the dry ingredients
  4. Spoon into muffin cases, not pressing the mixture down. It will form within the muffin mould during baking
  5.  Bake for 25 mins
  6.  Allow to cool in the tin for about 5 minutes or so, before turning onto a rack to cool.  They can also be left in the tin; it is not important here.
  7.  Mix the dressing ingredients in a jar by shaking
  8.  Serve the dressing alongside the salad

Comments are closed.